100gm nutty wheat flour
1 egg
350 -400 ml milk
Small pinch of salt
1 garlic clove, crushed
1 aubergine, peeled and chopped
3 courgettes, sliced
1 red pepper, chopped
100gm mushrooms, chopped
1 x 400gm tin chopped tomatoes
2 tsp cornflour
Method
Measure the flour into a bowl and add the salt.
Make a well in the centre and drop in the egg.
Add half the milk and mix to a batter.
Stir in the remaining milk.
Cover and leave to stand while you prepare the vegetables.
Spray a small (±18cm) heavy based frying pan with non-stick cooking spray and heat the pan.
Pour in enough batter to just cover the bottom of the pan.
Cook for about three minutes and then turn and cook for another two minutes.
Slide the pancake out onto a clean dish cloth and cover to keep warm.
Repeat until you have made 8 pancakes.
Put the garlic, aubergine, courgettes, red pepper and mushrooms into a sauce pan.
Add the tomatoes.
Bring to the boil, then reduce the heat and simmer for about 20 minutes.
Mix the cornflour to a paste with a little water and add to the vegetables.
Simmer for another couple of minutes to allow the sauce to thicken.
Serve two pancakes per person.
Garnish with grated cheese, if desired.
